Au Gratin Potatoes

Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

Yummy, creamy comfort food - this is NOT health food! I have adapted this from a recipe I found online years ago to make it as easy on cleanup as possible. **EDIT: butter amount corrected following review 2/24.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees F. Spray a 9 x 13 inch casserole dish with non-stick spray.
  2. Wash the potatoes, or peel if you like. We leave the skins on. Slice them thinly, about 1/4 inch thick. Boil for about 5 minutes to soften them, but don't overcook them! They should be soft, but not done.
  3. While potatoes are cooking, put butter and onion in a large microwave-safe dish and cook for 2-3 minutes, until onions are soft and slightly translucent. (I use my large Pyrex measuring cup.) Add remaining ingredients, mix well, and microwave 3-4 more minutes until bubbling.
  4. Layer potatoes and sauce mixture into greased dish, evenly coating potatoes. Top layer should be sauce. Bake for about 45 minutes until the top is browned and bubbly.
  5. (If you're pressed for time, microwave the casserole for about 10 minutes, then stick it under the broiler to brown the top - my family can't tell the difference!).
Most Helpful

5 5

This was much simpler to make than I had expected! I halved this recipe and used 3.5 large baking potatoes and a 1.75 oval baking dish. I used my food processor to slice the potatoes and boiled them for 3 minutes instead of 5 based an another reviewers comments (next time I would boil them the full 5 minutes), meanwhile I cooked the other ingredients in the microwave subbing low-fat sour cream and fat-free cheddar - that entire prep took me no more than 20 minutes, closer to 15. According to the instructions it only bakes 45 minutes which is an hour total - so I think the cooking time could be adjusted to be more reflective of the times listed in the directions. I ended up leaving this in the oven for 65 minutes - since our company was late and the rest of the food wasn't ready - and the top hadn't started to brown until then. The potatoes were still firm and not at all mushy which is why I would boil them for the full 5 minutes. All in all they tasted great and everyone enjoyed them! Made for 1-2-3 Hit Wonders tag game. *Update, made again this time making the full amount using 1 can cream of chicken and 1 can cream of mushroom soup and boiling the potatoes for the full 5 minutes and they were just right!

5 5

Delicious! I used one each cream of chicken and mushrooms, I also added in some grated Parmesan cheese between layers and added in 1-1/2 teaspoon garlic powder in with the soup mixture, I used lots of freshly ground black pepper, we enjoyed this, thanks for sharing!

4 5

I made this exactly as (was) written. GB originally had this recipe written up as calling for 2 sticks of butter. While I thought that was quite a lot, but being the 'butterholic' that I am, I went for it. (She apologized and has since corrected her recipe to read 1/2 stick, NOT 1/2 cup as it was originally). I literally had to use a turkey baster and suck the butter out before I could eat the casserole. lol! Putting that aside (haha), this is a very flavorful dish. Simple to make and nice and creamy. Yes, the pans used are few, and this is a very easy recipe to follow and put together. I used our own Quick and Easy Cream of Chicken Soup (Lite-Bleu) and sprinkled the top with a small amount of additional shredded cheddar cheese. I don't feel it is necessary to boil the potatoes so next time I would omit that step also. I boiled mine for 2-3 minutes, and they were still firm. However, after baking, they had a mashed potato texture rather than the traditional scalloped version of this recipe (of course, this could have been due to the large amount of butter also). ~Bird